Net weight: 1kg
Storage Method:
Keep rice in an air-tight container and refrigerated . Avoid heat and moisture.
Cooking instruction:
1. Wash rice and rinse well
2. Soak 3-4hours for softer texture (optional)
3. Add 1 1/4cup of water for every cup of rice. (Rice cooker method)
4. Add 1 cup of water for every cup of rice (steam Method)
5. Cook the rice for 30 minutes
6. Rest cooked rice in 10+- minutes before serving
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1. Adan White Rice
Adan White Rice ia a marble white short-grain cultivated traditionally by the indigenous Lun Bawang tribe in Ba'kelalan, Long Semadoh and by the Kelabit tribe in Bario in the northeast Borneo Highland, Sarawak. The rice has a the finest grain field and taste as it is grown an elevation of 1000m aboce sea level, where the rice field is irrigated by clean and unpolluted mountain water . It takes six month for Adan rice to mature, and is cultivated with special attention once a year using traditional method. The rice is very aromatic with a soft, slightly sticky texture when cooked.
2. Bario White Rice
Bario White Rice is a marble white grain cultivated traditonally by the indigenous Kelabit tribe from Bario Highlands at the north-eastern centre mountainous region of Sarawak. The rice has a distinguished sweet taste which comes from being cultivated (1000m above sea level) in a cool, pure, unpolluted environment and irrigated by pristine clear mountain waters. The Bario Rice is one of Sarawak's rice awarded a Geographical Indication (GI) status. The rice is aromatic with asoft and slightly sticky when cooked.
3. Sia' Red Rice
Sia' Red Rice is an indigenous red rice variety cultivated traditionally by the Lun Bawang tribe of Ba'kelalan , Lawas, in th enorth-eastern highlands of Borneo. The rice's natural red colour comes naturally from a flavonoid called anthocyanin, which is high in antioxidantsand essential nutrients such as manganese and calcium. The rice is popular among locals as it is said to help lower cholesterol levels. It is semi -polished to achieve a balance between its nutrients and eating quality. The rice is aromatic and tasty ans has soft testure when cooked.
4. Bajong Purple Rice
Bajong Purple Rice is a purple, medium-sized grain from the traditional paddy fields of Lubuk Nibong, Betong of Sarawak. The rice plant is tall and is usually irrigated of rainwater for cultivation. The purple colour of the rice comes naturally from a flavonoid called anthocyanin , which is known to be high in antioxidants and nutrients and can reduce the level of free radicals in the body system. It is awarded a Geographical Indication (GI) status for its distinctive qualitiesas a indigenous rice variety of Sarawak. The rice is aromatic and cooks to a soft and a tender texture.
5. Etem Black Rice
Etem Black Rice is a fragrant, black medium-grain cultivated traditionally by the indigenous Lun Bawang tribe of the Borneo Highlands. Cultivated of an elevation of 1000m above sea level, the rice field is irrigated by clean and unpolluted mountain water. Its signature black-purple colour exists naturally from a flavonoid known as anthocyanin, which is known to be high in antioxidant and nutrients and can reduce free radicals in body system . It is semi-polished to achieve a balance between its nutrients and eating quality . The rice is aromatic with a mild nutty flavour and chewy texture when cooked.